Ingredients!
Oil – ½ cup
Coconut oil – ¼ cup
Cinnamon – 1 small piece
Cardamom – 5
Mower – 4
Onions – 5 large slices thin
Shallots or Sambar Onion – 20 grinds for a paste
Ginger Garlic paste – ½ cup
Tomato – 4 large cubes
Chili Powder – 3 tblsp
Garam Masala Powder – 1 tblsp
Salt to taste
Coriander leaves – 1 cup
Mint leaf – 1 cup
Curd – 1 cup
Green Chillies – 2 slits
Lemon juice – 2 tblsp
Seeraga Samba Rice – 5 cups
Water – 8 cups
Mutton – 1 kg
Roast & Grind cinnamon – 3 sticks, cardamom – ¼ cup, clover – 1 tsp
Preparation!
Take cinnamon, cardamom and cloves in a dry saucepan and shoot well. Cool it down and powder it fine. Set aside.
Heat oil and coconut oil in a pressure cooker or wide pan.
Add in the cinnamon, cloves and cardamom and let it sizzle.
Add in onions, pureed shallots and mix well. Cook it until golden brown.
Add in ginger garlic paste and mix well.
Add in tomatoes and mix well. Cook it for the mush.
Add in curd, green chilies and mix well.
Add in mutton and salt and mix well.
Add in all the spice powder and mix well.
Add in water and bring to a boil. Deck and pressure cook for 5 to 6 whistle for mutton is complete.
Now add in rice, coriander leaves and mint leaves and mix well.
Cook on high heat for 10 minutes. Add lemon juice and mix well.
Put the pan and cover with the lid. Dont put the whistle.
Butter for 15 minutes.
Remove and fluff the rice.
Serve.